|2||Chicken bouillon cubes|
|1 tablespoon||Lemon juice|
|Yellow food color optional|
|2 teaspoons||Baking powder|
|1 cup||Cooked peas|
Place chickens in large saucepan, cover with water and bring to a boil. Simmer until chickens are tender. Remove chickens from pan and set aside. Remove backbones. Add chopped carrot, celery and onion and simmer 30 minutes. Add chicken stock base and remove from heat.
Strain and reserve stock. Melt butter and stir in 1 cup flour until smooth. Add to strained reserved chicken stock. Simmer 5 minutes. Add sherry and lemon juice, salt to taste and, if desired, food color.
For dumplings, combine 1½ cups flour, baking powder and ¼ ts salt in mixing bowl. Cut in shortening until mixture resembles cornmeal. Stir in milk until just blended. Place about ½ inch water in saucepan with wire rack that comes 2 to 3 inches above water line.
Cover rack with lightly oiled waxed paper, oiled side up. With water gently simmering, drop dumplings by tablespoons onto waxed paper, leaving room in between for expansion. Steam 8 minutes, uncovered, then cover and steam 7 minutes longer.
Meanwhile, remove skin from cooked chickens and bone, if desired. Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings on chicken. Cover with sauce nd sprinkle with pea for color.
Created by Lawrence Welk's Welkome Inn, Escondido, Calf. and (c) 1991 The Los Angeles Times. Submitted By RFLAN@... (RON FLANNERY) On WED, 22 MAR 95 181540 GMT
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